"Our BlueStar allows us to make any dish just like we are in one of our restaurants."

Suzanne’s culinary journey began with an internship at Ma Maison during high school in Los Angeles, leading to positions at esteemed restaurants like L’Orangerie, Al Forno, Olives, and Chez Panisse. She refined her skills in France at Alain Passard’s Arpege and other renowned establishments. Returning to LA, she became executive chef at Campanile before co-founding Lucques in 1998, which quickly garnered acclaim and awards. Further ventures included A.O.C. in 2002, The Hungry Cat in 2005 with her husband David Lentz, and expansions like Tavern and Larder. Throughout her career, Suzanne earned numerous accolades from the James Beard Foundation, including Best Chef California in 2005 and Outstanding Chef of the Year in 2016. Notably, she was honored as the GAYOT Restaurateur of the Year in 2019, and her cookbook adaptations have brought her innovative small-plates concept to home kitchens.

Chef Goin’s introduction to BlueStar came while cooking at a charity event. She realized the ovens could fit her full-size sheet pan and she said, “what is this range?”. When redoing her own kitchen, Suzanne knew she wanted to use BlueStar, for the power of the burners that mirrored her restaurants. Plus, she was able to get two ovens, allowing her for everything. Food is the focus of her work, but it’s also a big part of her life at home. With a chef husband and three children they spend more time in the kitchen than any other room and it really is the heart of their home.

Among the many features that captivated Suzanne were the powerful open burners on her Platinum Series range. As a professional chef, she’s accustomed to powerful burners at work and wanted to replicate the same cooking experience at home. The combination of power and the even cooking were perfect. Now, she can sear or sauté without worrying about uneven heating in the pan. The two ovens with over-sized capacity are perfect for the holidays. The flexibility to cook at two different temperatures or bake in one oven while roasting in another is perfect for someone who loves to cook.

Suzanne also included a BlueStar PRO Built-In Refrigerator into her remodel. The fridge easily fits a full-size sheet pan perfect for prepping recipes and then seamlessly going from her refrigerator to her range when ready. Another feature that she loves is the expansive produce drawer that allows her to come home from the farmer’s market and put everything in – even with the stems and tops still on.

Start building your dream BlueStar kitchen now at www.bluestarcooking.com/byo

At Home with Chef Suzanne Goin

Suzanne Goin's Bluestar Kitchen

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Recipe

Slow Roasted Salmon with Winter Squash, Beets, Potato and Cucumber Yogurt

Serves 6

Ingredients:

1 teaspoon finely grated lemon zest plus lemon for juicing
1/2 cup finely diced shallots
2 tablespoons minced dill
2 tablespoons minced tarragon
1/4 cup minced flat leaf parsley
4 tablespoons extra virgin olive oil
6 each – 5 oz. portions of Wild King Salmon
6 sliced roasted kabocha or other winter squash
6 medium beets, roasted, peeled, and cut into wedges
6 medium potatoes, roasted, and cut into wedges
Handful dandelion leaves
Cucumber Yogurt (see below)

Instructions:

Remove the salmon from the refrigerator 30 minutes before cooking to bring it to room temperature.]
Preheat the oven to 250° F and place a shallow pan of water on the bottom rack.
Combine the lemon zest, shallots, dill, tarragon and parsley in a small bowl and stir in 2 tablespoons of olive oil.
Season the salmon generously with kosher salt and freshly ground pepper. Smear about 3/4 of the herb mixture on the skin side of the salmon, then turn it over and season the fish with the remaining herb mixture. Place the salmon, skin side up, on a rack set into a baking sheet or roasting pan.
Bake the salmon about 12 – 15 minutes, until medium-rare to medium. The center will still be slightly translucent. To check if the salmon is done, peek between the flakes. If it doesn’t separate into flakes, it’s not ready yet.
Arrange the roasted root vegetables and the dandelion on a larger platter. Drizzle with extra virgin olive oil and squeeze over some lemon juice. Season with salt and pepper.
Nestle the slow roasted salmon among the vegetables and dollop each one with cucumber yogurt. Serve with the rest of the yogurt on the side.

Ingredients for Cucumber Yogurt:

1/2 pound Persian cucumber
Juice of half a lemon
1 cup whole Greek yogurt
4 mint leaves, thinly sliced
Kosher salt and freshly ground black pepper

Instructions:

Grate the cucumber on a box grater
Stir the cucumber, lemon juice and mint into the Greek yogurt
Season with salt and pepper to taste

Suzanne Goin's Bluestar Kitchen

Suzanne Goin's Bluestar Kitchen

60" Platinum Series Range in Chrome Green with Antique Brass Trim

36" PRO Built-In Refrigerator/Freezer Right Hinge in Stainless Steel

Slow Roasted Salmon with Winter Squash, Beets, Potato and Cucumber Yogurt